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Cranberry Kale Quinoa Salad with Candied Pecans and Feta

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A vibrant autumn salad filled with quinoa, kale, dried cranberries, candied pecans, and feta, offering a perfect balance of flavors and textures.

Ingredients

Scale
  • ½ cup dry quinoa
  • ¾ cup water
  • ½ bunch of kale (approximately 2–3 cups chopped)
  • â…“–½ cup dried cranberries
  • 1.5 lemons, juiced
  • 3–4 tbsp avocado oil or light olive oil
  • 1 tsp white wine vinegar
  • 1 clove garlic, minced
  • ¼ tsp salt
  • ¼ tsp pepper
  • 1 cup chopped pecans
  • 1 tbsp unsalted butter
  • 2 tbsp brown sugar
  • â…› tsp salt
  • Optional: crumbled feta cheese or vegan feta, chopped broccoli florets

Instructions

  1. Rinse the quinoa under cold water to remove its natural bitterness. Combine with ¾ cup of water in a pot. Bring to a boil then simmer for about 15 minutes. Remove from heat and let cool slightly.
  2. Whisk together the lemon juice, oil, white wine vinegar, minced garlic, salt, and pepper in a medium bowl.
  3. Melt the unsalted butter in a skillet, add pecans, brown sugar, and salt, and cook while stirring for about 5 minutes until caramelized.
  4. In a large bowl, combine the cooked quinoa and chopped kale, tossing gently.
  5. Fold in dried cranberries and pour the dressing over the mixture, tossing to coat.
  6. Top with candied pecans and optional feta or broccoli, toss lightly, and serve!

Notes

Store leftovers in an airtight container for up to 3 days. Pecans may lose their crunch, so store separately if needed.

Nutrition

Find it online: https://thestationrecipes.com/cranberry-kale-quinoa-salad-candied-pecans-feta/

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